Directions:
Heat oil in a large frying pan over medium heat. While the pan is warming, attached the shredding blade to your food processor and run carrots through. Place shredded carrots on a large plate and set aside. Now attached the large blade to your food processor and pulse cabbage until chopped semi-finely. Place cabbage on plate next to carrots, set aside.

Next, slice onion thinly and mince garlic clove. Add onions to warm pan and saute for 1-2 minutes, then add carrots. Stir a couple times before adding cabbage. Once cabbage is in the pan allow everything to cook for about 2 minutes, add garlic and stir to combine.

Pour in soy sauce, sprinkle in ginger, and crack in some pepper, stir everything and cook for about another 2 minutes. Place mixture into a bowl to cool.

Preheat over to 400 degrees Fahrenheit and line a baking sheet with a Silpat or aluminum foil.

Once filling mixture is cool its time to start assembling the egg rolls. To do so, place an egg roll wrapper in front of you making sure a corner is facing you and brush the sides of wrapper with water. Put no more than 4 tablespoons of filling just below the center of the wrapper. Fold corner facing you over the filling, then fold the side corners in to hold the filling. Place seam side down onto baking sheet; repeat with remaining filling.

Spray tops with some cooking spray and place in oven. Bake for 10 minutes, flip, and bake for another 10 minutes.